Sugar Cookie Bars
Margaux Laskey, “American Girl Cookies”
5283 ratings with an average rating of 5 out of 5 stars
5,283
40 minutes, plus cooling
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Spray a 9-by-13-inch pan with cooking spray and line with parchment paper. Place 8 tablespoons/115 grams of the butter in a small skillet and melt over medium heat; set aside.
Place the cookies and ¼ teaspoon salt in the bowl of a food processor fitted with the blade attachment, and process until the cookies are very finely ground. Add the melted butter and pulse until the crumbs are moistened. Transfer the crumb mixture to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Place the pan in the freezer for 30 to 45 minutes, until the crust is firm to the touch.
Meanwhile, add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the nuts and the remaining ½ teaspoon salt and cook for 3 to 5 minutes, tossing often, until lightly toasted. Set aside to cool completely.
Soften the ice cream in the refrigerator for 30 minutes, or at room temperature for 10 to 15 minutes until easy to scoop but not melted.
Scoop large spoonfuls of ice cream all over the crust, and working quickly, use an offset spatula or wooden spoon to smooth the ice cream into an even layer with no gaps. Sprinkle the nut mixture and marshmallows over the ice cream and press them lightly into an even layer using the palms of your hands.
Cover the pan with plastic wrap and freeze until firm, at least 3 hours or overnight. Cut the ends of the ice cream away from the edges of the pan and lift the overhanging parchment paper to remove the bars. Place on a cutting board and cut into squares. Serve straight from the freezer, drizzled with hot fudge, if desired.
I haven't made this yet, but I plan to, with one major modification--making it in a loaf pan, then turning it out and slathering it with swiss merengue that I can toast, baked alaska-style. I feel like that would really give some oomph in terms of marshmallow flavor. I'll report back.
These were absolutely delicious! Made exactly as directed except drizzled hot fudge on and then froze the dish. After freezing, I cut them into approximately 2.5” squares, individually wrapped and re-froze for a ready ice cream treat!
I haven't made this yet, but I plan to, with one major modification--making it in a loaf pan, then turning it out and slathering it with swiss merengue that I can toast, baked alaska-style. I feel like that would really give some oomph in terms of marshmallow flavor. I'll report back.
Mike, it's been 2 years. We are still waiting for your report....:)
This was amazing. Made in a 9x5 loaf pan. Used 3 cartons Haggen Daz Belgian Chocolate ice cream. Very good!
The Nabisco Famous Chocolate wafers are out of stock locally (NJ). I substituted chocolate animal crackers and they worked out very well.
This was good, simple to make. I used excellent chocolate ice cream with chocolate chips and drizzled some delicious chocolate fudge on top. The saltiness of the nuts is what made it, I think. The plain marshmallows on top are a little underwhelming. We may not make again, but it is a nice, easy recipe that is fun for a holiday or kids.
Easy and delicious! Perfect to make with the kiddos. Made exactly as written, but used premium coffee ice cream instead of chocolate. Will definitely make again, mixing bits of salted pretzel into the topping for a sweet-salty treat. Thank you Lidey Heuck for this fun recipe.
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